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Page:Mrs Beeton's Book of Household Management.djvu/1697

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1517
CHAFING DISH AND CASSEROLE COOKERY

Drain again, and roll them in the shredded wheat biscuits, finely crushed. Heat up the butter in the chafing dish, when quite hot drop in the crumbed oysters, cook and serve with quarters of lemon.

Time. 5 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 3 persons. Seasonable, September to April.

3639.—BUTTERED EGGS (Fr.Oeufs brouillés au beurre.)

Ingredients.—6 eggs, 2 tablespoonfuls of milk or cream, 1½ ozs. of butter, buttered toast.

Method.—Beat up the eggs and add the milk or cream, season to taste. Melt the butter in the chafing dish, and, when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them, and place them on a hot dish, pile the mixture upon it, and serve hot.

Time.—5 or 6 minutes. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 3 or 4 persons. Seasonable at any time.

3640.—CREAMED LOBSTER

Ingredients.—1 medium-sized boiled lobster, 1 oz. of butter, 1 tablespoonful of flour, a pint of milk, salt, pepper, nutmeg, lemon juice, cream, brown bread.

Method.—Pick the meat from the claws and body of the lobster, and chop it rather small. Melt the butter in the chafing dish, stir in the flour, cook a little without browning, then moisten with the milk, and boil up whilst stirring. Season with salt, pepper and nutmeg. Put in the lobster mince, and let simmer whilst stirring for about 10 minutes. Now add 1 teaspoonful of lemon juice and 2 tablespoonfuls of cream. Re-heat, but do not let it boil again. The dish is then ready to serve, and should be accompanied with thinly cut buttered brown bread.

Time.—20 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 2 or 3 persons. Seasonable all the year.

3641.—CREAMED PEAS (Fr.Petits Pois á la Crême.)

Ingredients.—1 pint of cooked green peas, salt, green mint, 3 or 4 tabiespoonfuls of cream, pepper, castor sugar, finely-chopped parsley, butter.

Method.—Take the green peas (preserved ones may be used when fresh peas are not obtainable), heat them in boiling water containing salt and a sprig of green mint. Drain off the water and put the peas into the chafing dish with the cream. Season with salt and pepper. also a good pinch of castor sugar. Add a dessertspoonful of finely-